Bresaola (Punta D'Anaca or Bundnerfleisch) is an air-dried, cured, and aged top round, obtained from the more valuable cuts of the bovine thigh. Bresaola is intense, with a uniform red color, tender and soft texture, and a delicate flavor and spiced aroma.

The origins of the Bresaola and Bundnerfleisch method of curing beef are very ancient, and date back to the time when the alpine populations of the Italian and Swiss region started looking for a way to preserve the meat all year round. They developed the traditional system of storing the meat for winter through rubbing, salting, and air-drying processes.

Bernina Bresaola comes from grassfed Uruguayan cattle, raised in the open, with vast fields in which to roam. Grassfed beef is up to six times leaner than grain fed beef. It is a natural source of omega 3 fatty acids, rich in vitamins and minerals with no hormones, no antibiotics, and no animal by-products.

The special surroundings of the Uruguayan region, with low temperatures throughout the year and its dry air, make it possible to use less salt in the curing process, therefore obtaining a tender beef with a delicate flavor and aroma.

This Uruguayan Bresaola is delicious when sliced thin and topped with olive oil, lemon juice, and capers, or arrange a few thin circles on a plate and top with a peppery green salad. Also excellent on hors d'ouvre trays, anti-pasto platters, or sandwiches.

Please note that weights vary. The 2.4 lb. is approximate. Please bear in mind that weights can be as extreme as an 8 oz. difference above or below the posted weight. As a result, the price is averaged out.

Very good flavor. A bit dry. Best if sliced thin and then soaked in olive oil several hours before serving

By corpraith@aol.comfrom Cape Coralon Aug 17, 2013

excelllent fast delivery

excellent food. Quality as expected - will definitely order again soon.

By Suissefrom DCon Mar 05, 2012

It's not Swiss but it'e still good

Swiss Bundnerfleisch does not make it to the US. This comes close and has been my favorite replacement by far...

By srdbuckfrom MDon Jan 14, 2012

Perfect compliment to raclette

This Bundnerfleisch is the perfect compliment to raclette. We purchased a relatively good slicer to cut this paper thin, so it can be rolled and served in traditional fashion.

By Alfredo the Bresaola Loverfrom Boynton Beach, FLon Dec 06, 2008

A Bresaola lover is impressed!

The quality of this Uruguayan Bresasola (or Bundnerfleisch, as is called in my orignal home country Switzerland) is truly amazing. It's very tender and soft, but tasty, with intense flavor and - without being too salty - just the right amount of spiced aroma. It's a perfect version of a first class air dried beef, cured and aged to a gourmet's perfection.My favorite first course, simple, but very elegant: Cover some arugula salad with four or five thin slices of Bresaola, topped by a bit of fresh pepper, a sprinkle of very good olive oil, just a hint of fresh lemon juice and, of course, finely shaved Parmigiano. It doesn't get any better (and easier..)!

By ChefMMfrom Pennsylvaniaon Sep 15, 2008

A Very nice Change

My first experience with this very delicious dried beef. Excellent flavor and color. Easy to slice.